The meez Podcast

#34. Krystle Mobayeni is the CEO and co-founder of BentoBox, a digital platform transforming restaurants into better businesses online. BentoBox simplifies website creation for restaurants, offering essential features like online ordering, gift cards, and SEO. Krystle's journey began in 2013, solving the complexities of website development for renowned eateries. BentoBox has streamlined the website building process for restaurants, combining functionality with stunning design. With over 14,000 restaurants served, Krystle shares insights on leadership, culture, and rapid iteration through design thinking. Recently acquired by Fiserv, the future holds exciting possibilities for BentoBox's continued evolution. In this episode, Krystle also opens up about how she's built a successful company-from leadership and hiring to building a great culture.Where to find Krystle Mobayeni: InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(02:22) Krystle's general background(04:09) Where Krystle finds good Persian food(05:32) Sour cherries and Krystle's upbringing(07:19) Krystle's family(09:25) Balancing family and starting a business(14:37) About BentoBox and Krystle's inspiration(16:31) Design methodology behind BentoBox(18:14) How to generate effective feedback(21:36) Coming back to BentoBox's mission and vision(30:13) How BentoBox started(33:28) BentoBox employee culture(52:57) Starting a business and venture capital

#33. Andrew Friedman has become an expert in chefs through his career as an Author, Journalist, and Podcaster. With a career spanning two decades, Andrew has authored or collaborated on over 25 chef-centric books and cookbooks, including Knives at Dawn, an exploration of the Bocuse d'Or culinary competition, and the recent Chefs, Drugs, and Rock & Roll: How Food Lovers, Free Spirits, Misfits, and Wanderers Created a New American Profession (Ecco/HarperCollins, February 2018). His new book, The Dish: The Lives and Labor Behind One Plate of Food is available for pre-order and will be published October 17th. Andrew's passion for interviewing and storytelling is evident in his podcast, Andrew Talks to Chefs. It is also a big inspiration for the creation of The meez Podcast. In this episode, Andrew takes us through the idea and journey behind his new book, The Dish, as well as how he accidentally became an expert in all things chef. Where to find Andrew Friedman: InstagramLinkedInWhere to find Andrew Talks to Chefs:InstagramWebsiteWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(04:10) Andrew's role as adjunct professor at the CIA(05:09) Josh presents Andrew with a Kuntz spoon(06:45) How Andrew started writing about food(09:19) Andrew's accidental expertise in chefs(12:55) Chefs Drugs and Rock and Roll(25:04) Andrew's new book, The Dish(32:46) The format of The Dish(39:42) What dish Andrew focusses on in his new book(48:46) Andrew's favorite part from his new book(54:40) What is next in the pipeline for Andrew(58:05) Tennis and Pickleball(59:53) Andrew Talks to Chefs Podcast

#32. Kristen Barnett is a serial entrepreneur and food tech expert who is innovating the way we look at food. Kristen shares insights on her journey, from launching Hungry House, an NYC-based anti-ghost kitchen, to co-founding new company, Culinary Creators Worldwide, a media and marketing agency for food creators. Previously COO at Zuul, a food tech company acquired by Kitchen United, Kristen's career spans restaurant operations, distribution, and customer engagement. Join us on this episode as we explore the evolution of her commitment to "good food at scale," from agriculture at Cornell to scaling culinary visions worldwide.Where to find Kristen Barnett: InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(03:08) Kristen's background(04:38) Kristen's transition to hospitality(09:16) Cornell's hospitality program(17:21) Lyme disease and thinking of food as medicine(28:03) Good food at scale(32:00) How to tell a good story with food and businesses(34:29) Honoring the food voices in social media(40:50) Culinary Creators Worldwide(47:22) How life has changed for Kristen since launching a media marketing company(49:41) Ghost and virtual kitchens now(55:00) The biggest challenges and surprises over the years from creating multiple companies

#31. Join us for an engaging podcast episode featuring Nilou Motamed, a prominent figure in food journalism with over two decades of experience. Nilou's impressive career includes crafting her role as Features Director at Travel and Leisure and holding the prestigious position of Editor-in-Chief at Epicurious and Food & Wine Magazine. She's not just an editor; Nilou is also an Emmy-nominated TV personality and the former Director of Inspiration at Conrad Hotels. As if that wasn't enough, she's a co-founder of Story Collective, a brand and strategy consultancy firm.Currently, you can catch Nilou Motamed as a permanent judge on Netflix's revival of Iron Chef. This conversation with Nilou was so captivating that we've decided to split it into two episodes. In this second episode, we dig into the importance of storytelling, and specifically as it relates to chefs in today's world. And this leads into a conversation about the show in which Nilou is a permanent judge on Iron Chef, and the incredible talent that's in the kitchen in that show. And these chefs are not only creating delicious food, and they're not only technicians, but they're also telling incredible stories. We also dig into how to make great food at scale. Then we end with a game where Josh asks Nilou some questions about some opulent ingredients.Where to find Nilou Motamed: InstagramTwitterWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(02:05) Nilou's background in law(3:24) Nilou's reflection on her successful career(7:29) The importance of being surrounded by talented people(12:03) Nilou's experience with Travel & Leisure(15:20) Nilou's experience with Epicurious(17:10) Narcissism in leaders(18:54) Nilou's travel lists(26:10) Storytelling and Iron Chef(38:59) Food at scale(40:11) A new kind of Q & A

#30. Join us for an engaging podcast episode featuring Nilou Motamed, a prominent figure in food journalism with over two decades of experience. Nilou's impressive career includes crafting her role as Features Director at Travel and Leisure and holding the prestigious position of Editor-in-Chief at Epicurious and Food & Wine Magazine. She's not just an editor; Nilou is also an Emmy-nominated TV personality and the former Director of Inspiration at Conrad Hotels. As if that wasn't enough, she's a co-founder of Story Collective, a brand and strategy consultancy firm.Currently, you can catch Nilou Motamed as a permanent judge on Netflix's revival of Iron Chef. This conversation with Nilou was so captivating that we've decided to split it into two episodes. In this inaugural episode with Nilou, we embark on a captivating journey through her remarkable life story. From her childhood escape from Tehran during the Iranian Revolution to her eventual emigration to Paris and later the United States.Our conversation delves deeply into Persian cuisine and culture. We explore the intricate flavors of Tahdig, the art of crafting kebabs, and the sheer indulgence of savoring exquisite Iranian caviar. Nilou also loves breakfast. We talk about Iranian and Turkish breakfast traditions. We finish off this episode by talking about Nilou's passion of promoting and praising Iranian cuisine.Where to find Nilou Motamed: InstagramTwitterWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(02:16) The evolution of the neighborhoods of Brooklyn(5:22) The art of translation(9:07) Opulence and travel(14:28) The beauty of Turkey(15:17) Breakfast and Haleem(26:19) How Nilou speaks four languages(30:45) Immigrant resilliance(32:05) Persian cuisine(43:39) Caviar(47:17) How Nilou uses her platform to showcase Persian people and cuisine

#29. Tamar Adler is a celebrated author and chef with James Beard and IACP awards. She is known for her book, "Everlasting Meal" where she discusses her talent in transforming leftovers into delicious meals. She has worked with renowned chefs like Alice Waters, Dan Barber, and Gabrielle Hamilton, in addition to her editorial contributions to magazines like Harper's, New York Times, Vogue, and New Yorker. In this episode, Tamar discusses the relationship between chefs and writers, the distinctions between chefs like Alice Waters and Dan Barber, her approach to mise en place in writing, the value of spontaneity, and the parallels between preparing restaurant family meals and cooking with leftovers at home.Where to find Tamar Adler: InstagramTwitterWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(01:20) How Tamar's time at Chez Panisse with Alice Waters and Dan at Stone Barns,  has shaped her as a writer(10:38) Tamar's opinion on if chefs make great writers(17:12) How Tamar preps for a book and if there is there a semblance mise en place when she starts writing(20:46) If Tamar writes every day(27:10) When to decide when a project is finished(35:02) How running helps with Tamar's thought process(38:23) How Tamar became inspired by leftovers(25:12) How Tamar's upbringing affected how she parents and if her kids eat leftovers (50:46) Tamar's favorite peanut butter (53:20) How Tamar would feel if she wrote her greatest work but no one else could read it

#28. In this episode, we are joined by Dan Latham, an exceptional chef, charcuterie expert, and advocate for sustainable agriculture and animal welfare. Dan is not only a crucial part of Meez's origin story but also the founder of Culinary Guide Shop, a consulting firm aiding restaurants across the Southern region.Dan's culinary journey took root in the kitchens of New York City, where he honed his skills under the mentorship of Mario Batali at Po. Later, he ventured into running Mario's salumi shop, known as Studio L'Agusto, nestled within the charming confines of Italian Wine Merchants in Union Square. It was here that Dan and our CEO, Josh Sharkey, first crossed paths, planting the seeds for meez's inception.Dan's trajectory eventually led him back to his hometown of Oxford, Mississippi, where he embarked on his journey as a restaurateur and consultant. His remarkable achievements include James Beard award nominations and the esteemed title of Gourmet Mag's Best Restaurant in the South. Today, Dan is committed to assisting Southern restaurants in crafting sustainable, profitable menus while streamlining their operations.In our engaging conversation, Dan and Josh Sharkey delve into the prevalent challenges faced by the restaurant industry, the intricacies of sustainable sourcing, and shed light on the current state of agriculture in the United States. Dan also generously shares his expertise on crafting exquisite salumi and passion for fly fishing.Where to find Dan Latham: InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(03:21) Dan's start in the metal business and his transition into food(05:10) Dan's transition into culinary school (06:05) Dan's experience with The Food Network(07:18) Dan and Mario's meeting leading to Dan's long relationship with Batali(08:38) Dan's expertise in salami(16:45) The difference in curing salts(20:50) Dan's favorite salami cuts(25:12) How the book, The Dorito Effect, inspired Latham(28:00) Producers doing it well on an industrial scale(32:43) Animal husbandry and sustainable farming(44:48) Regenerative farming(48:33) Dan's philosophy in restaurant consulting(50:29) Common struggles restaurants are facing(52:11) Fly fishing

#27. In this episode, we are joined by Kerry Diamond, a remarkable individual with a lifelong passion for journalism and amplifying the voices of women in the food industry. From her humble beginnings in third-grade journalism, Kerry has evolved into an influential figure in the food media landscape.As the founder and Editor-In-Chief of Cherry Bombe, Kerry has transformed her vision into a dynamic reality. Initially, Cherry Bombe was a print-only magazine, dedicated to shedding light on the often overlooked contributions of women in food. Over the years, it has grown into a multifaceted platform encompassing events, conferences, podcasts, cookbooks, and a robust social media presence.Kerry has had a diverse and intriguing career path. She began her journey at Spin Magazine and interned alongside the renowned punk rock journalist, Legs McNeil. Later on, she delved into the world of fashion journalism, working with publications like Harper's Bazaar and Lancome. She went on to open a restaurant cafe in Brooklyn, which ultimately fueled her mission to bridge the gender disparity in food industry narratives.In this conversation, Kerry and Josh Sharkey delve into the nuances of brand building, the pivotal advice she received from Danny Meyer, and the exciting future of Cherry Bombe. Where to find Kerry Diamond: InstagramLinkedInThreadsWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(05:17) The beginning of Kerry's Journalism career (07:00) How Kerry came to work for Legs McNeil(12:10) The impact of the Punk Rock scene on Cherry Bombe(14:19) The story of how Cherry Bombe began(18:11) The impact Lucky Peach had on Cherry Bombe's beginnings(15:48) The goals of All in the Industry Podcast(22:52) How Cherry Bome's Mission has evolved(25:24) Current issues women still face in the restaurant industry(25:43) How Shari collaborated with chefs around the world(31:11) Danny Meyer's words of advice to Kerry(35:05)James Beard Awards and Pellegrino 50 Best(31:29) Cherry Bombe's focus on fundraising(35:05) Jubilee conference(41:35) White space in the community(45:03) meez elevator pitch(46:53) Cherry Bombe podcasts(55:51) Nuances of brand building(58:40) The future of Cherry Bombe

#26. Shari Bayer began her career in restaurants and gained experience at places like Charlie Trotter's. She later ventured into the world of public relations, establishing her own agency Bayer PR agency in 2003. Shari launched her podcast, "All in the Industry," by Heritage Radio Network in 2014 as a platform to spotlight behind-the-scenes talent in the hospitality industry. With 350 episodes and counting, her podcast features interviews with renowned chefs and professionals, providing a platform for them to share their experiences, stories, and advice.This week's episode touches on the role of PR in the restaurant industry, debunking misconceptions and shedding light on the value of having a strategic publicist. Shari emphasizes that PR is about building relationships and effectively telling a story that resonates with the media and the audience. Shari also discusses her book  Chefwise, which captures life lessons, tips, and clips from 117 of the best chefs from around the world.Where to find Shari Bayer: InstagramLinkedInTwitterWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(2:02) Shari’s restaurant background(4:38) How Shari got into PR(6:10) Restaurant PR and how it works(10:41) PR for restaurants that aren’t new(13:21) Social media’s impact on PR(15:48) The goals of All in the Industry Podcast(20:27) Memorable conversations on All in the Industry(22:43) What is Chefwise?(25:43) How Shari collaborated with chefs around the world(33:18) Who should ready Chefwise?(35:05)James Beard Awards and Pellegrino 50 Best(38:35) How to join La Dame de Escoffier(41:28) The joy of solo dining

#25. In this episode, we're joined by Matt Conway, the charismatic owner, operator, and sommelier of the renowned Tippling House nestled in the heart of Charleston, South Carolina. Alongside his delightful partner-in-crime, Carissa Hernandez, Matt has created a haven for those who appreciate the finer aspects of life's libations.Under the wing of the late Chef Gray Kunz, Matt honed his craft at Café Gray in the Time Warner Center from 2004 to 2007. This eventually led him to to Restaurant Marc Forgione, where he wore multiple hats – GM, beverage director, and eventually a partner. Matt has collaborated with the world-famous cellers at Taillevent in Paris and has been bestowed the honor of being among Zagat's "30 Under 30" and a Star Chefs recognized "Rising Star Sommelier."Matthew's journey is one marked by consistent acclaim and notable presence at some of the most distinguished wine events. His finely tuned palate and comprehensive knowledge have made him a sought-after sommelier at premier gatherings like La Paulée and La Fête du Champagne. Today, Matthew Conway's legacy shines brightly as a partner at La Tablée. This establishment stands as a testament to his commitment and expertise, with a special focus on the captivating allure of the Northern Rhône Valley.Where to find Matt Conway: InstagramWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(2:26) How Matt became a sommelier(7:13) Working with Josh at Cafe Grey(11:10) Building relationships with producers(14:51) What makes a great sommelier(21:04) Empathy and inclusion when choosing wine(25:19) What’s in the future for sommeliers?(31:31) Essential skills for a successful sommelier(33:13) Working at Restaurant Marc Forgione(35:19) Why Matt moved to Charleston(38:46) Building a company culture with work/life balance(44:06) Could Matt be successful with Tippling House in NYC?(49:16) New York life versus Charleston life